Vegan Raspberry Magnum Ice Cream Bars

Made with Native Forest Organic Simple Coconut Milk by @veggieworldrecipes

These easy and delicious Vegan Raspberry Magnum Ice Cream Bars are creamy and refreshing for summer!

We start by making a no-churn vegan raspberry ice cream with Native Forest Organic Simple Coconut Milk, cashews, maple syrup, and raspberries!

Then we freeze the pops and finis by dipping them in a crunchy white chocolate shell!

 

Ice Cream Ingredients:

• 1 cup Native Forest Organic Simple Coconut Milk
• 1/2 heaping cup of cashews (80 grams)
• 1/3 cup maple syrup
• 1 tsp vanilla
• 3/4 cup raspberries (100 grams)
• pinch of salt

Shell Ingredients

• 1 cup vegan white chocolate chips
• 1 tbsp coconut oil

Directions:

1. Before making the recipe, refrigerate the can of coconut milk overnight. Then when you open the can, scoop out just the solid part that has formed at the top. Measure 1 cup of this for this recipe.
2. Before making the recipe, also soak the cashews in water overnight or in boiling water for at least an hour to soften them.
3. Add the refrigerated coconut cream and soaked cashews to a blender, along with the maple syrup, raspberries, vanilla, and a pinch of salt.
4. Blend everything until it’s super smooth and creamy.
5. Add the raspberry ice cream to ice cream molds and place them in the freezer for 4-6 hours.
6. Once the ice cream bars are ready, melt the vegan white chocolate chips and coconut oil in the microwave. Then dip each bar in the chocolate.
7. The chocolate will harden almost immediately because of the cold from the ice cream, so the bars will be ready to enjoy right away!
8. We topped our ice cream bars with extra white chocolate and crushed up frozen raspberries.